Vegan Cheese Fondue

This easy vegan "cheese" fondue is perfectly creamy and surprisingly easy to make.

Course Appetizer, Dessert, Side Dish, Snack

Cuisine American, Swiss

Keyword cashew fondue, lactose free fondue, non dairy fondue, vegan cheese fondue, vegan fondue, vegetarian fondue

Prep Time 5

Cook Time 15

Servings

Calories 173kcal

Author Tori Vasko, RD

Equipment

Ingredients

1 cup raw cashews
1 cup water
¼ cup dry white wine
1 tablespoon nutritional yeast
1 teaspoon corn starch
½ teaspoon brown rice miso (optional, adds more savory flavor. If not using, add an extra pinch of salt)
¼ teaspoon salt
1 pinch smoked paprika

Instructions

Blend: Add all ingredients to a high-power blender. Blend on high speed until mixture is smooth. Scrape down sides with a spatula and run blender again on high speed to ensure mixture is completely smooth.
Heat: Transfer mixture to a small nonstick saucepan and place on the stovetop on medium heat. Stir continually as mixture begins to heat through and thicken, 10-15 minutes.
Serve: Serve in a fondue pot or as preferred.

Notes

Foods for dipping in fondue: Whatever you think pairs well with white cheese would go well in this fondue! I opted for granny smith apples, blanched broccoli florets, crusty bread (white and multigrain), pretzels, creamer potatoes, and cornichon pickles.

Serving the fondue: The fondue pictured is in a ceramic crock without a heating element. This works fine, however the fondue does form a film on top as it cools. If this bothers you, it would be best to serve in a fondue pot with a heating element beneath it, and stir the fondue occasionally to keep it evenly warm.

Nutrition